Methods and systems for making co-extruded food products

ABSTRACT

Described is a system and a method for making a co-extruded food product. The system is for continuously making individual co-extruded food products and may comprise: a food supply system comprising a first extrudable food supply and a second extrudable food supply that are horizontally co-extruded at a predetermined extrusion rate into a substantially linear stream of coextrudate comprising a substantially continuous layer of the first food supply surrounding a substantially continuous layer of the second food supply; and a cutting system, comprising a cutting element for cutting the stream of coextrudate supplied by the food supply system, wherein the timing of movement of the cutting element is synchronized with the extrusion rate to provide individual co-extruded food products having an approximately predetermined size and weight.

CROSS REFERENCE TO RELATED APPLICATION

This application claims the benefit of U.S. provisional application Ser.No. 61/195,582 filed Oct. 8, 2008 entitled METHODS AND SYSTEMS FORMAKING CO-EXTRUDED FOOD PRODUCTS, which is hereby incorporated byreference in its entirety.

FIELD OF THE INVENTION

This invention relates to methods of making meat products. Particularly,the invention relates to methods and systems for making co-extruded foodproducts, and even more particularly for making co-extruded, filled meatproducts.

BACKGROUND

Before automation, consumers generally formed food product in the formof patties by hand. Demand for high-speed and high-volume production ofsuch food products led to the development of automated machinesconfigured to provide such food products.

Generally, in such automated machines, a supply hopper feeds raw meatinto a food pump that pumps the meat. The meat is either pumped into amold cavity of a mold plate or is pumped and crimped or cut at certainintervals in order to form patties. A typical application for suchautomated machines is in the production of hamburger patties.

In some cases, formed food products or patties are desired to havefillings. In one such example, the meat and a filling are co-extrudedwith the filling, e.g., cheese, being pumped in pulses through a tubethat is surrounded by a continuous, vertical flow of meat. The meat isthen crimped to enclose the cheese within the meat. A drawback to usingsuch a vertically-filling and crimping method is that the rate ofproduction is low. Another drawback is that there are several movingparts used to crimp the meat that are subject to wear-and-tear.Furthermore, the method relies upon the timing of the machine to ensurethe proper amount of cheese in the resulting food product. Onlyapproximately 60-100 food products, or patties, per minute can be madeusing such a method.

Despite the existing machines and methods for producing filled foodproducts, in the form of patties, for example, there is still a demandfor improved high volume, high-speed machinery and methods for makingsuch food products.

SUMMARY OF THE INVENTION

The invention involves a system and method for making co-extruded foodproducts, and in particular meat patties filled with a filler material,such as cheese. There are advantages of this invention over existingmethods and systems. The invention preferably includes a horizontalco-extrusion process of meat and filler, which continuously supplies asubstantially linear stream of coextrudate. Thus, there is no need topulse the filler, nor to rely on timing of the machine, in order toobtain a desired amount of filler in each food product. Anotheradvantage of the invention is a substantially continuous linear streamof coextrudate results from the horizontal co-extrusion process, whichcontributes to the formation of more uniform food products cut from thestream of coextrudate.

The invention uses a cutting system to cut the linear stream ofcoextrudate and produce individual food products, which eliminates theuse of a crimper, as in prior devices. This reduces the number of partssubject to repair or replacement, because only a blade and a motor arepreferably used. Also, cutting the coextrudate is quicker than thecrimping process, which allows for a higher volume of food product to beproduced. Approximately 150-250 food products, or patties, may beproduced per minute using the invention.

A first aspect of the invention is a system for continuously makingindividual co-extruded food products comprising: a food supply systemcomprising a first extrudable food supply and a second extrudable foodsupply that are horizontally co-extruded at a predetermined extrusionrate into a substantially linear stream of coextrudate comprising asubstantially continuous layer of the first extrudable food supplysurrounding a substantially continuous layer of the second extrudablefood supply; and a cutting system, comprising a cutting element forcutting the stream of coextrudate supplied by the food supply system,wherein the timing of movement of the cutting element is synchronizedwith the extrusion rate to provide individual co-extruded food productshaving an approximately predetermined size and weight. The system mayfurther comprise a flattening system adjacent the cutting system and foradvancing and flattening the individual co-extruded food products, andcomprising a first and a second conveyor converging toward each other todefine a gap between them tapering from a wider gap end to a narrowergap end for progressively flattening the individual co-extruded foodproducts. The system may further comprise a cooling system. The cuttingelement may be a rotatable blade comprising at least one cutting surfacefor cutting the stream of coextrudate. The cutting element may be aguillotine-type blade. The system may further comprise a packagingsystem for packaging the individual co-extruded food products. Thecutting system may cut the linear stream of coextrudate approximatelytransverse to the linear stream. The transverse cuts used to form eachindividual co-extruded food product may expose the second extrudablesupply layer. The first extrudable food supply may comprise a meat. Thesecond extrudable food supply may comprise a material selected from thegroup consisting of a cheese, a sauce, a meat slurry, and a fruitfilling. The second extrudable food supply may be pumpable at atemperature necessary for safe storage and production of refrigeratedfood products, which may be about 40 degrees F. or below. The secondextrudable food supply may have a viscosity and a melting point suchthat when cooking the food products, the second extrudable food supplylayer is not flowable, which may be above about 180 degrees F. Thesystem may comprise a cooling system that maintains a temperature ofabout 50 degrees F. or below.

A second aspect of the invention is a method of making individualco-extruded food products in a continuous process comprising the stepsof: providing a first extrudable supply of food and a second extrudablesupply of food; continuously horizontally co-extruding the supplies offood at a predetermined extrusion rate wherein the first supply issubstantially continuous and substantially surrounds the second supplythat is substantially continuous, such that a substantially linearstream of coextrudate is formed; and cutting the stream of coextrudateinto individual co-extruded food products wherein the timing of thecutting is synchronized with the extrusion rate to provide individualco-extruded food products having an approximately predetermined size andweight. The method may further comprise flattening the individualco-extruded food products after the cutting step. The flattening stepmay comprise advancing the individual co-extruded food products betweena first conveyor and a second conveyor converging toward each other todefine a gap tapering from a wider gap end to a narrower gap end forprogressively flattening the individual co-extruded food products. Thecut made during the cutting step may be approximately transverse to thelinear stream of coextrudate. The transverse cuts used to form eachindividual co-extruded food product may expose the second supply. Themethod may further comprise a step of cooling the individual co-extrudedfood products after the cutting step. The cutting step may comprisecutting the coextrudate with a rotatable blade comprising at least onecutting surface. The cutting step may comprise cutting the coextrudatewith a guillotine-type blade. The method may further comprise a step ofpackaging the individual co-extruded food products after the cuttingstep. The first extrudable food supply may comprise a meat. The secondextrudable food supply may comprise a material selected from the groupconsisting of a cheese, a sauce, a meat slurry, and a fruit filling. Thesecond extrudable food supply may be pumpable at a temperature necessaryfor safe storage and production of refrigerated food products, which maybe about 40 degrees F. or below. The second extrudable food supply mayhave a viscosity and a melting point such that when cooking the foodproducts, the second extrudable food supply layer is not flowable, whichmay be above about 180 degrees F. The cooling step may include coolingto a temperature of about 50 degrees F. or below.

A third aspect of the invention is a co-extruded food product. Theco-extruded food product may be made by the method described above. Theco-extruded food product cut from a substantially continuous linearstream of coextrudate may comprise: a substantially continuous layer ofa first food product; and a layer of a second food product that at leastpartially surrounds the layer of the first food product; wherein theco-extruded food product is cut transverse to the linear stream ofcoextrudate such that the layer of the first food product is exposed onopposing ends. The co-extruded food product may have square orrectangular shape. The first layer may be exposed along two opposingsides of the food product. The second layer may surround the first layerexcept at or near where the coextrudate is cut. The first layer maycomprise a material selected from the group consisting of a cheese, asauce, a meat slurry, and a fruit filling. The second layer may comprisea meat. The first layer material may be pumpable at a temperaturenecessary for safe storage and production of refrigerated food products,which may be about 40 degrees F. or below. The first layer material mayhave a viscosity and a melting point such that when cooking the foodproducts, the first layer is not flowable, which may be above about 180degrees F.

A fourth aspect of the invention is a system for continuously makingindividual co-extruded food products comprising: a means for supplying afirst extrudable food supply and a second extrudable food supply; ameans for horizontally co-extruding the first and second supplies at apredetermined extrusion rate into a substantially linear stream ofcoextrudate comprising a substantially continuous layer of the firstfood supply surrounding a substantially continuous layer of the secondfood supply; and a means for cutting the stream of coextrudate suppliedby the food supply system, wherein the timing of movement of the cuttingmeans is synchronized with the extrusion rate to provide individualco-extruded food products having an approximately predetermined size andweight. The system may further comprise a means for flattening theindividual co-extruded food products. The system may further comprise ameans for cooling the individual co-extruded food products. The systemmay further comprise a means for packaging the individual co-extrudedfood products. The first extrudable food supply may comprise a meat. Thesecond extrudable food supply may comprise a material selected from thegroup consisting of a cheese, a sauce, a meat slurry, and a fruitfilling. The second extrudable food supply may be pumpable at atemperature necessary for safe storage and production of refrigeratedfood products, which may be about 40 degrees F. or below. The secondextrudable food supply may have a viscosity and a melting point suchthat when cooking the food products, the second extrudable food supplylayer is not flowable, which may be above about 180 degrees F. Thecooling means may maintain a temperature of about 50 degrees F. orbelow.

BRIEF DESCRIPTION OF THE DRAWINGS

The above-mentioned and other advantages of the invention, and themanner of attaining them, will become apparent and the invention itselfwill be better understood by reference to the following description ofthe embodiments of the invention taken in conjunction with theaccompanying drawings, wherein like structure is referred to by likenumerals throughout the figures, and wherein:

FIG. 1 is an illustration of an exemplary system in accordance with theinvention;

FIG. 2 is a close-up, cross-sectional illustration of a portion of thesystem in accordance with the invention; and

FIG. 3 is an illustration of a food product in accordance with theinvention.

DETAILED DESCRIPTION OF THE INVENTION

With reference to the accompanying figures, wherein like components arelabeled with like numerals throughout the figures, an illustrativesystem and food product are shown.

The embodiments of the invention shown in the figures and describedbelow are not intended to be exhaustive or to limit the invention to theprecise forms shown and disclosed in the following detailed description.Rather a purpose of the embodiments chosen and described is so that theappreciation and understanding by others skilled in the art of theprinciples and practices of the invention can be facilitated.

FIG. 1 illustrates a first aspect of the invention, which is anexemplary system for continuously making individual co-extruded foodproducts. The purpose of the system is to form and process co-extrudedfood products, e.g., patties of meat and cheese, preferably, athigh-speed. The overall system 100 includes a food supply system 110, acutting system 120, a flattening system 130, a cooling system 140 and afurther processing (e.g., packaging) system (not shown, but beginning at150). It is contemplated that the systems included in the overall system100 may be housed in one or more machine bases (not shown) that wouldserve to support and/or house the systems. It is also contemplated thatthe overall system may include additional systems, fewer systems, oralternative systems from those depicted in FIG. 1 and described herein.

In FIG. 1, a food supply system 110 is shown. The food supply system 110preferably includes a first extrudable food supply 111 (e.g., meat) anda second extrudable food supply 112 (e.g., cheese). The first extrudablefood supply 111 preferably comprises a hopper 113 and a food pump 115,while the second extrudable food supply 112 similarly preferablycomprises a hopper 114 and a food pump 116. In operation of the system100, the first and second extrudable food supplies are deposited intotheir respective hoppers 113, 114. The hoppers 113, 114 then provide thefood supplies to the food pumps 115, 116, which propel the suppliesforward in the system 100. Preferably, the supplies are pumped in amanner and at a rate such that the consistency of the food supplies arenot negatively affect.

Next, in the food supply system 110, the food supplies are preferablyco-extruded from the pumps 115, 116 through a first supply tube 117 anda second supply tube 118, respectively. The first supply tube 117 isshown preferably extending horizontally from the pump 115. The secondsupply tube 118 is preferably shown extending into the first supply tube117 such that second supply pumped through the tube 118 is preferablyentirely surrounded by first supply pumped through the first supply tube117. A continuous web or linear stream of first (e.g., meat) and second(e.g., cheese) extrudable food supplies preferably results from thecoextrusion, and preferably comprising an outer layer or web of meat,for example, that completely surrounds a continuous inner layer or webof cheese, for example.

The co-extruding portion of the food supply system 110 is one example ofa coextruder that may be used in the invention. Other coextruders arealso contemplated by the invention.

It is also contemplated that alternative food supply systems to thesystem 110 shown in FIG. 1 and described herein may be used in theinvention. The purpose of such a system is to allow two food supplies tobe supplied separately and coextruded into a continuous substantiallylinear stream of coextrudate, and preferably with an outer layer of thefirst supply completely surrounding a substantially continuous innerlayer of the second supply.

The substantially linear stream of coextrudate produced by the foodsupply system 110 is then preferably moved along a conveyor 121horizontally. Preferably, the stream of first and second food suppliesmaintains its construction and dimensions before being cut intoindividual food products, or patties.

Next, in the system 100 is a cutting system 120. The substantiallylinear stream of coextrudate supplied by the food supply system 120 isprovided to the cutting system 120 by preferably moving along theconveyor 121 or is alternatively moved by some other applicable means.Using the conveyor 121 comprising a belt and roller (not shown), ispreferable because it beneficially allows the coextrudate to generallymaintain its desired construction and dimensions and not becomesubstantially misshapen during movement.

The cutting system 120 comprises a cutting element 122 and a motor 123that moves the cutting element 122. Preferably, the cutting element 122comprises a rotatable blade with at least two cutting surfaces orblades. Preferably, the motor 123 rotates the cutting element 122 at adesired rate in order to coincide with the rate of coextrusion, suchthat the resulting individually cut food products or patties have apredetermined size and weight. The coextrudate is preferably advancedbetween individual blades on the cutting element 122 as it rotates. Thecutting element then periodically cuts through the coextrudate. Thetiming and orientation of the rotation of the cutting element 122preferably results in individually cut pieces of coextrudate of adesired size, weight and shape.

Other types of cutting elements are also contemplated by the invention.Another exemplary cutting system 120 may include a guillotine-type bladeportion that is moved up and down by a motor (not shown). Other examplesof cutting elements include, but are not limited to, wires, lasers,knives, water jets, blades, air, and other means for cutting.

Next, in the system 100, a flattening system 130 is shown. Althoughpreferred, the flattening system is not required in the invention. It ispossible that the individual co-extruded food products, after being cut,may not need to be shaped or otherwise manipulated further.

If flattening is desired, however, a preferred flattening system, asshown, comprises a first conveyor 131 and a second conveyor 132. Thefirst and second conveyors 131, 132 are preferably opposing and spacedapart from each other at an angle to provide a wider gap end at or nearthe cutting system end 133 of the conveyors and a narrower gap end atthe other end 134 of the set of conveyors 131, 132. The first conveyor131 is preferably in close proximity to the cutting system 120. Thepurpose of the first conveyor 131 is to receive the cut food productsand to advance them away from the cutting system 120. The secondconveyor 132 is preferably angled with respect to the first conveyor 131such that the two conveyors 131, 132 converge toward each other at thenarrower gap end 134, for the purpose of progressively flattening foodproducts as they move along and between the conveyors 131, 132. Thepurpose of flattening the individual co-extruded food products is to,preferably, provide the desired dimensions and shape for packaging.Other aesthetic reasons for flattening the food products in such a wayalso exist, with one example being that the food products may be desiredto have the consistency of a meat patty made by hand. The flatteningsystem 130 may preferably provide such a consistency.

The conveyors 131, 132 may each comprise a conveyor belt 135, 136,respectively, and a plurality of rollers 137. There will also beprovided some means for moving the rollers 137, and/or the belts 135,136. Other alternative means for conveying and flattening the foodproducts, or patties, are, however, also contemplated by the invention.

FIG. 2 is a cross-sectional illustration and close-up view of a portionof a system in accordance with the invention, and shown with first andsecond extrudable food supplies, coextrudate, and resultant individuallycut food products. The figure shows a first supply tube 217 with asecond supply tube 218 extending into about the middle of the firstsupply tube 217. A supply of meat 251, for example, is shown with thedirection of travel indicated by the arrow. A supply of cheese 252, forexample, is also shown with an arrow indicating the direction of travel.A continuous substantially linear coextruded stream of meat and cheese253 is shown, prior to being cut. A rotating blade portion 222, asoperated by a motor 223, may cut the stream of coextrudate 253 atperiodic intervals, resulting in the individual food products, orpatties, 254 of a desired size, weight and shape. As shown in theFigure, as the food products (in cross-section) are conveyed down theconveyor 231, they are flattened to a pre-determined dimension. Again,the flattening of the individual food products is an optional step andis not required in the invention. The direction of travel through thesystem shown in FIG. 2 is indicated by the arrow.

After the food products, or patties, 254 are conveyed and optionallyflattened, the food products are preferably conveyed to a cooling system140 (referring back to FIG. 1). The cooling step is also optional in theinvention. The individual food products may be subsequently packagedfresh and without first cooling or freezing the food products.

As shown, the cooling system 140 may comprise a freezer or other coolingunit. Although not shown in FIG. 1, one or more conveyors may be used tomove the food products through the cooling system 140. The purpose ofthe cooling system 140 is to at least partially solidify the individualfood products prior to packaging. One reason for wanting the patties tobe more solid is to help them maintain their size and shape duringfurther processing or packaging, so the patties do not become misshapen.

After exiting the cooling system 140, the food products may then befurther processed in a packaging system (not shown), for example. Aconveyor 150 may preferably move the food products along to be packaged.One step in packaging could be interleaving the individual foodproducts, or patties, with paper. Other steps could include deliveringthe food products, or patties, to a container and sealing the container.Other further processing or packaging steps are also contemplated by theinvention, however.

Some examples of additional systems that may be included in the overallsystem 100, but are not shown, are hydraulic actuating systems,electrical actuating systems, and control systems, for examples. Theinvention contemplates the inclusion of additional systems or structuresas desired or necessary.

A second aspect of the invention is a method of making individualco-extruded food products in a continuous process. One step in themethod is providing two supplies of extrudable food product, such asmeat and cheese, for example. The next step is to continuouslyhorizontally co-extrude the supplies at a predetermined extrusion rate.The co-extrudate preferably includes a first layer that substantiallysurrounds a second layer, with the second layer, or filling, beingsubstantially continuous. A substantially linear stream of coextrudateis formed. The liner stream is cut into individual co-extruded foodproducts (e.g., cheese-filled meat products). The timing of the cuttingis synchronized with the extrusion rate to provide individualco-extruded food products having an approximately predetermined size andweight. The cut may be made by a rotatable blade portion or aguillotine-type blade portion, for examples. The cut is preferablyapproximately transverse to the linear stream of coextrudate. The cutpreferably exposes the filing layer in the resultant individual foodproduct.

The method may further comprise a step of flattening the individualco-extruded food products after the cutting step. The flattening stepmay comprise advancing the individual co-extruded food products betweena first and a second conveyor converging toward each other to define agap between them tapering from a wider gap end to a narrower gap end forprogressively flattening individual co-extruded food products.

The method may further comprise a step of cooling the individualco-extruded food products after the cutting step or after the flatteningstep, for examples. The method may further comprise a step of packagingthe individual co-extruded food products after the cutting step,flattening or cooling steps.

Food products, or patties, that are produced using the herein describedsystem and method are a third aspect of the invention. FIG. 3illustrates an example of such a food product, or patty 354. The patty354 is a portion cut from a continuous web of coextrudate produced usingthe system and method described above. The patty 354 comprises asubstantially continuous outer web or layer of first food supply 355(e.g., meat) substantially surrounding a substantially continuous innerweb or layer of second food supply 356 (e.g., cheese). Because of themethods and systems, as described above, that are employed to form thepatty 354, the second food supply layer 356 is preferably exposed on thetwo cut ends 357, 358 of the patty 354.

The dimensions and shape of the food product, or patty 354, may dependupon the speed and orientation of the cutting system as well as the rateof production and movement of the coextrudate web through the system.Preferably, the shape of the patty 354 is square or rectangular, howeverother shapes are also contemplated. The square and rectangulardimensions may range from having lengths of about 2 to 5 inches andwidths of about 2 inches to about 5 inches, but other sizes are alsocontemplated. The weight of the food product, or patty 354, may becontrolled depending upon the rate of the cutting system, as well as therate of production and movement of the coextrudate web through thesystem.

First extrudable food supply that may be used in accordance with theinvention may be any variety of meat from any species. The meat ispreferably ground or otherwise prepared to be extrudable. Suitable meatsinclude those obtained from bovine, porcine, equine, caprine, ovine,avian animals, or any animal commonly slaughtered for food production.Bovine animals may include, but are not limited to, buffalo, and allcattle, including steers, heifers, cows, and bulls. Porcine animals mayinclude, but are not limited to, feeder pigs and breeding pigs,including sows, gilts, barrows, and boars. Ovine animals may include,but are not limited to, sheep, including ewes, rams, wethers, and lambs.Poultry may include, but are not limited to, chicken, turkey, andostrich. Other food supplies are contemplated, however.

Any suitable filler material or second food supply that may beco-extruded may be used in accordance with the invention. The fillermaterial may comprise any suitable filling material, such as, e.g., asauce, a cheese, a meat slurry, a fruit filling, etc. Any suitablefiller material is contemplated by the invention, and is not limited tothose provided herein.

A cheese that may be used as a filler in accordance with the inventionpreferably may be any variety that is pumpable at cool temperaturesnecessary for safe storage and production of a refrigerated food product(e.g., at or below about 40 degrees F.). Additionally, the cheesepreferably has a viscosity and a high melting point such that whencooking the food product on the grill or stove, etc., the cheese layerdoes not melt, flow or ooze out of the food product. Preferably, thecheese does not flow at a temperature of about 180 degrees F.

Optionally, the materials that are co-extruded, e.g., meat and cheese,may be kept at a sufficiently low temperature that is below about 50degrees F., more preferably below about 45 degrees F., through theentire process. Therefore, one embodiment of the invention may includeall portions of the system being cooled to such a sufficiently lowtemperature.

It is contemplated that the invention may be used to form food productsthat are made of other ingredients besides meat and cheese.

The foregoing detailed description has been given for clarity ofunderstanding only. No unnecessary limitations are to be understoodtherefrom. The invention is not limited to the exact details shown anddescribed, for variations obvious to one skilled in the art will beincluded within the invention as defined by the claims.

1. A system for continuously making individual co-extruded food productscomprising: a food supply system comprising a first extrudable foodsupply and a second extrudable food supply that are horizontallyco-extruded at a predetermined extrusion rate into a substantiallylinear stream of coextrudate comprising a substantially continuous layerof the first extrudable food supply surrounding a substantiallycontinuous layer of the second extrudable food supply; and a cuttingsystem, comprising a cutting element for cutting the stream ofcoextrudate supplied by the food supply system, wherein the timing ofmovement of the cutting element is synchronized with the extrusion rateto provide individual co-extruded food products having an approximatelypredetermined size and weight.
 2. A system of claim 1 for continuouslymaking individual co-extruded food products comprising: a means forsupplying a first extrudable food supply and a second extrudable foodsupply; a means for horizontally co-extruding the first and secondsupplies at a predetermined extrusion rate into a substantially linearstream of coextrudate comprising a substantially continuous layer of thefirst food supply surrounding a substantially continuous layer of thesecond food supply; and a means for cutting the stream of coextrudatesupplied by the food supply system, wherein the timing of movement ofthe cutting means is synchronized with the extrusion rate to provideindividual co-extruded food products having an approximatelypredetermined size and weight.
 3. A method of making individualco-extruded food products in a continuous process comprising the stepsof: providing a first extrudable supply of food and a second extrudablesupply of food; continuously horizontally co-extruding the supplies offood at a predetermined extrusion rate wherein the first supply issubstantially continuous and substantially surrounds the second supplythat is substantially continuous, such that a substantially linearstream of coextrudate is formed; and cutting the stream of coextrudateinto individual co-extruded food products wherein the timing of thecutting is synchronized with the extrusion rate to provide individualco-extruded food products having an approximately predetermined size andweight.
 4. The system of claim 1, further comprising a flattening systemadjacent the cutting system for advancing and flattening the individualco-extruded food products.
 5. The system of claim 1, further comprisinga cooling system or cooling step.
 6. The system of claim 1, wherein thecutting element includes a rotatable blade comprising at least onecutting surface for cutting the stream of coextrudate.
 7. The system ofclaim 1, wherein the cutting element includes a guillotine-type blade.8. The system of claim 1, wherein the first extrudable food supplycomprises a meat.
 9. The system of claim 1, wherein the secondextrudable food supply comprises a material selected from the groupconsisting of a cheese, a sauce, a meat slurry, and a fruit filling. 10.The system of claim 9, wherein the second extrudable food supply ispumpable at a temperature necessary for safe storage and production ofrefrigerated food products.
 11. The system of claim 9, wherein thesecond extrudable food supply has a viscosity and a melting point suchthat when cooking the food products, the second extrudable food supplylayer is not flowable.
 12. A co-extruded food product made by the methodof claim
 3. 13. A co-extruded food product cut from a substantiallycontinuous linear stream of coextrudate, the food product comprising: asubstantially continuous layer of a first food product; and a layer of asecond food product that at least partially surrounds the layer of thefirst food product; wherein the co-extruded food product is cuttransverse to the linear stream of coextrudate such that the layer ofthe first food product is exposed on opposing ends.
 14. The co-extrudedfood product of claim 13, wherein the second layer surrounds the firstlayer except at or near where the coextrudate is cut.
 15. Theco-extruded food product of claim 13, wherein the first layer materialis pumpable at a temperature necessary for safe storage and productionof refrigerated food products.
 16. The method of claim 3, furthercomprising a step for advancing and flattening the individualco-extruded food products.
 17. The method of claim 3, further comprisinga cooling step.
 18. The method of claim 3, wherein the cutting stepincludes use of a rotatable blade comprising at least one cuttingsurface for cutting the stream of coextrudate.
 19. The method of claim3, wherein the cutting step includes use of a guillotine-type blade. 20.The method of claim 3, wherein the second extrudable food supplycomprises a material selected from the group consisting of a cheese, asauce, a meat slurry, and a fruit filling, wherein the second extrudablefood supply has a viscosity and a melting point such that when cookingthe food products, the second extrudable food supply layer is notflowable.